Dinner - Angel Hair in Cream and Cheese Sauce

Recently, I decided to revisit a couple of my favorite cookbooks. The Silver Spoon, published by Phaidon Press, is a beautiful, epic cookbook that takes up a good chunk of space on your cookbook shelf. It is the English translation of Italy's cooking "bible", kind of the equivalent of our (American) Joy of Cooking.

I wanted the cookbook since the day I saw it. Its nearly $50 price tag put me off for a while, but I saved up some money and with the help of a great bookstore discount I decided to purchase it. The recipes included are nice and fairly simple. They stick with minimal ingredients (something I obviously LOVE), and they manage to take a simple meal and make it seem decadent, expensive, and extraordinary.

Then the Silver Spoon people did something awful a few years later. The decided to release an expanded pasta section of the book, titled The Silver Spoon: Pasta. A necessary addition to the Kiefer cookbook library... (For the record, they have also released a children's cookbook, The Silver Spoon for Children.)

Anyways, the Silver Spoon people have seriously inspired my cooking from the moment that cookbook has entered my house, and I decided to start making more recipes from both of their beautiful books.

The first of (hopefully) many meals from the cookbooks comes from the Pasta edition. This is a very basic recipe for a nice side dish (or main course) of angel hair with a tasty cream sauce. It is really simple to make, and I am sure you can adjust the cheese to your liking, so it is quite versatile as well. We served the dish alongside a small steak and some nice (frozen) garlic bread.Angel Hair in Cream and Cheese Sauce

Melt the butter in a bowl/pot set over a pot of simmering water (double-boiler style). Stir occasionally. Add cream and heat for a few minutes.Cook the pasta in salted water to al dente and drain.Pour cream mixture over drained pasta, add Gruyere and stir. Season with pepper and serve.Simple and delicious!